|09-03-2010 Haarlem, preparing rendang (Indonesian meat dish)|
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Than pour the coconut milk over it, add the lemongrass and the djeruk perut leaves together with some salt and 3 table spoons of vinegar. Boil water and add some until the mixture is under water.
Allow to simmer on low heat for 2,5 to 3 hours. Continue stirring frequently.
The dish is ready until the meat colors dark yellow and the mixture is thick and gentle.
It's lovely with pandan rice and a fresh vegetable dish (cucumber for instance).